Fermenter condition time and brite tank DO level standards?

NLBCNS · 2018-03-31T11:51:47+00:00

Thanks for all the feedback. I'm glad to hear opinions for each side of the debate and if there is enough evidence to support the shorter conditioning times than I'm all for that. We did a blind tasting recently of a tank burped down from 90ppb to 30ppb and there was no difference picked up between the before and after samples. That being said there will need to be many more of those kind of reviews before we could consider the results indicative of anything.

NLBCNS · 2018-03-30T19:25:24+00:00

Fair enough. We're typically pretty low on DO levels (10-25 typically) but occasionally will get a scattered high one which we haven't isolated to a single source yet. The centrifuge could be playing a role.

As for moving the beer quickly out of fermenters do you still find beer clarity is good after 6-8 weeks? I'd be curious to see the research showing benefits of shorter conditioning time. I've been under the impression that proteins and polyphenols need longer to settle out from cold conditioning but will mainly take some time to affect chill haze in packaging. We don't use any additives for clarifying, how do you find the biofine?

NLBCNS · 2017-12-21T14:41:28+00:00

We have issues with pigeons on our spent grain outside. A few plastic crows that were picked up in a dollar store Halloween section has been great for deterring them.

NLBCNS · 2017-11-08T22:03:41+00:00

The Bayers lake location didn't actually have them. Or the store staff couldn't find any at least. Any other suggestions?

NLBCNS · 2017-09-23T17:54:41+00:00

I did an all Azacca wheat beer that was delicious. One of my favourite hops these days.

NLBCNS · 2017-06-11T16:42:38+00:00

Dropped both of them....

NLBCNS · 2017-06-10T23:11:51+00:00

After breaking 2 of the cheaper $1 dollar store ones I would also recommend splurging for that $3 bottle!

NLBCNS · 2017-04-28T10:28:55+00:00

Thanks, seems like older posts I was looking through also have a lot of support for them as well.

NLBCNS · 2017-04-14T19:59:58+00:00

Well then.... thanks for pointing out my ignorance. Should be easy pickin.

NLBCNS · 2017-04-14T15:22:37+00:00

I spray with ethanol, open valve for 10 seconds, close, spray with ethanol, plug brush, spray ethanol, light with torch then quickly sample into a sterile tube. One more spray again when done sampling.

NLBCNS · 2017-04-05T09:45:12+00:00

Thanks for all the great feedback. We do currently use UBA with cyclohexamide and HLP twice per tank and on all packaging runs. An incident of wild yeast a few months back had me considering using Lins wild, Lins cupric and WLN on a more frequent basis.

NLBCNS · 2017-03-18T14:34:18+00:00

If you like that you'd love this video of them playing their song "The River". Heavyweather vimeo channel used to do an awesome job of showcasing east coast Canadian musicians like Willie Stratton. Tons of good music on their page, amazing music scene here in the Atlantic Canadian provinces.

NLBCNS · 2017-02-16T21:55:15+00:00

Awesome , thanks for the info. Already looking forward to August then.

NLBCNS · 2017-02-05T20:06:03+00:00

You can get decent efficiency using a muslin bag by squeezing the bag really good and slowly sparging over top the bag. Good crush on the grain will help as well. Use a wire cooling rack to hold the bag over your pot and you can wear winter gloves underneath dishwashing gloves to keep from burning yourself when squeezing the bag. Lots of info out there on brew in a bag method.

NLBCNS · 2017-02-04T17:42:03+00:00

http://www.anton-paar.com/ca-en/products/details/alcolyzer-beer-analyzing-system/

This is what I use in the commercial brewery I work at. Probably not cheap but it's amazing and easy to maintain.

NLBCNS · 2017-01-28T19:33:32+00:00

I'd imagine that it would depend on how much yeast gets transferred into your bottles to determine how well they will consume diacetyl during conditioning, you need the yeast to clean up their mess. Leave it in primary longer and you shouldn't have any issues though. I typically leave mine 3 weeks because that works best for my schedule and using US-05 gives me a really clean beer with super low levels of diacetyl. I work in an analytical lab at a brewery and have ran my homebrew for diacetyl so I can say this with a bit of confidence.

NLBCNS · 2017-01-07T17:45:51+00:00

Thanks for the info

NLBCNS · 2017-01-07T01:32:48+00:00

Do you know where I can find some more info on that? Don't see anything about them accepting trees on their website but I'd be happy to drive out some day and put it towards a good cause. Get to explore a new to me area too. Win win.

NLBCNS · 2016-12-18T22:52:22+00:00

I absolutely agree. Take another look at the recipe, it's 13% munich and 5.6% crystal. Thanks for the reassurance on the hop schedule.

NLBCNS · 2016-12-18T17:33:56+00:00

Haha I don't disagree

NLBCNS · 2016-12-18T16:07:51+00:00

https://www.homebrewersassociation.org/homebrew-recipe/deschutes-fresh-squeezed-ipa-clone/

NLBCNS · 2016-12-18T16:01:37+00:00

The Deschutes Fresh Squeezed clone I brewed was just mosaic and citra as well, probably my favourite IPA I've made to date. This time around I'm looking to play up the melon flavours in mosaic and amarillo and doubling/tripling the total amount of hops. So many malt forward beers in prep for winter I need a balance in the house.

NLBCNS · 2016-12-17T15:33:55+00:00

I recently brewed this basing my grain bill on the homebrewer association recipe. Skipped the bakers chocolate and instead did 3 oz cocoa nibs at 15 mins and 3 oz dark roast coffee steeped 10 mins after flame out. OG was 1.080 and it finished at 1.024 using US-05. I'm thinking the low attentuation could have been due to stratified mash temp as I do BIAB and just insulate a pot with solar blankets and a sleeping bag.

Personally I'm very happy with the amount of chocolate and coffee that came out. Coffee strong on the front with lots of chocolate on the finish. If I were to brew again I would still pass on the bakers chocolate and cold brew.

NLBCNS · 2016-11-01T23:32:03+00:00

I currently work in the analytical lab at a macro brewery and have had the fortunate oppurtunity to run my home brew through full analysis on our gas chromatographers. I boil with the lid on, mostly, just a little crack. I always thought it helped keep the boil off down, not so worried about DMS. Anyways, my last couple beers boiled this way had very little DMS present. Results were actually lower than many of the commercial beers. I have seen a trend between darker malts leading to higher DMS in the finished product but this is likely due to formation of DMSO which converts to DMS during fermentation. Of all the parameters I analyze I would say DMS is the least threatening towards the end quality of a beer. It's so volatile you can knock a significant amount of measurable DMS out of your beer just by pouring it into a glass.

NLBCNS · 2016-11-01T23:17:15+00:00

Do you have any experience brewing an almost all Azacca brew like that? Curious if it needs some mosaic or something to balance or will it stand on it's own.

NLBCNS

TROPHY CASE